• 2 cups all-purpose flour
• ⅓ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• Zest of 1 lemon
• ½ cup cold unsalted butter, cubed
• ½ cup heavy cream, plus more for brushing
• 1 egg
• 1 cup frozen blueberries
• ½ cup powdered sugar
• 1-2 tbsp lemon juice

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Whisk the flour, sugar, baking powder, salt and lemon zest.
3. Cut in the cold butter until the pieces are the size of small peas.
4. Whisk the cream and egg, pour into the flour mixture and stir until a shaggy dough forms.
5. Gently fold in the frozen blueberries.
6. Pat the dough into a 7-inch circle about 1 inch thick and cut into 8 wedges. Space them on the baking sheet and brush the tops with cream.
7. Bake for 18-22 minutes, until golden.
8. Whisk the powdered sugar and lemon juice into a thick glaze and drizzle over the cooled scones.

Baking with frozen fruit: work fast and keep both the butter and the blueberries cold. Frozen berries stay whole while you shape the dough, so the scones bake up with pockets of fruit instead of purple dough.